Southern Baked Macaroni and Cheese

Southern Baked Macaroni and Cheese ingredients

• 1 lb elbow macaroni
• 0.5 cup unsalted butter
• 0.5 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, freshly shredded
• 1.5 cups Monterey Jack cheese, freshly shredded
• 1.5 cups Colby cheese, freshly shredded
• 1 large egg
• 1 tsp Dijon mustard
• 0.5 tsp hot sauce (e.g., Tabasco)
• 0.5 tsp onion powder
• 0.5 tsp garlic powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.25 tsp pinch of nutmeg

Watch how to make Southern Baked Macaroni and Cheese

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Southern Baked Macaroni and Cheese

1. Preheat your oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish; set aside.
2. Cook the 1 lb elbow macaroni according to package directions until al dente. Drain well and set aside. Do not rinse the pasta.
3. While the pasta cooks, prepare the cheese sauce: In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in 1/2 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. Do not brown.
4. Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Continue to cook, stirring occasionally, for 5-7 minutes, until the sauce thickens and coats the back of a spoon.
5. Remove the saucepan from the heat. Immediately stir in 2 cups of the shredded sharp cheddar cheese, 1 cup of the Monterey Jack, and 1 cup of the Colby cheese until completely melted and smooth. Reserve the remaining cheese for layering.
6. In a small bowl, whisk the 1 large egg until lightly beaten. Gradually temper the egg into the cheese sauce by whisking in about 1/2 cup of the hot sauce into the egg, then slowly pouring the egg mixture back into the remaining sauce, whisking constantly to prevent scrambling.
7. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon hot sauce, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg into the cheese sauce.
8. Add the drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
9. Assemble the Mac and Cheese: Pour half of the macaroni mixture into the prepared baking dish. Sprinkle evenly with half of the remaining reserved shredded cheeses (1 cup sharp cheddar, 1/2 cup Monterey Jack, 1/2 cup Colby). Pour the remaining macaroni mixture over the cheese layer, then top with the rest of the reserved shredded cheeses.
10. Bake for 30-35 minutes, or until the top is golden brown and bubbly. If you prefer a darker, crispier top, you can place it under the broiler for the last 2-3 minutes (watch carefully to prevent burning).
11. Remove from the oven and let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making for easier and cleaner serving.

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